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LOrmarins Blanc Fumé 2004

This wine was made exclusively from the Sauvignon Blanc grape variety and was wooded partly in French oak for 4 months. It shows beautifully fresh tropical flavours.

The perfect complement to seafood dishes such as lemon-garnished fish , prawns in a Nantua sauce and sliced perlemoen in a white wine sauce. Also recommended with Thai food and smoked chicken salads.
variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Christo Hamerse & Neil Patterson
wine of origin : Coastal
analysis : alc : 12.5 % vol  rs : 1.1 g/l  pH : 3.26  ta : 6.1 g/l  
type : White  style : Dry  
pack : Bottle  
in the vineyard : Location: 33 degrees 53 min 49 seconds (longitude) 19 degrees 0 min 41 seconds (latitude)
Average rainfall: 1100 mm per annum
Altitude: average of 300m
Soil type: Oakleaf, Sandstone
Yield: 8 tons per hectare
about the harvest: Grapes were harvested during the cool, early morning hours at 22-23 degrees Balling.
in the cellar : The must had 8 hours of skin contact at 9 degrees Celcius. The static juice was fermented whereafter 50% of the wine was placed into French Oak barrels and received 4 months of barrel maturation. The fresh component (remaining 50%) was unwooded and therefore tank fermented. The unwooded component however had 3 months lees contact to ensure maximum varietal flavour extraction. The two components were blended together prior to bottling.
Production: 4000 cases (12 x 750ml)
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LOrmarins Blanc Fumé 2004
Sauvignon Blanc
LOrmarins Blanc Fumé 2003
Sauvignon Blanc